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SUMMER SALAD

I don’t think I could reach and maintain the low body fat percent I’m at and have been at for years, without salad being a significant part of my diet. At least one meal a day for me over the last 10+ years has been a salad of some sort. Salad doesn’t have to be a bunch of lettuce and some boring vegetables. Be creative, and experiment with different combinations of your favorite vegetables, fruits, nuts, proteins, and lettuce. Mixing together ingredients the way a salad does, often brings out the best in them. A simple vinaigrette well with almost any salad.

In the summer, I love taking advantage of all the fresh produce at the local farmer’s market. Right now, tomatoes, corn, cucumbers, and mint are in season, so I decided to build a salad from those ingredients. The result was great.

Ingredients

For salad

2 cups pre-cooked shelled edamame (from Trader Joes)

2 cups cherry tomatoes, halved

2 cups Persian cucumbers, sliced and halved

1 cup radicchio and cabbage, coarsely chopped

1 cup chic peas

1/4 cup shelled pistachios

1 cup boiled corn, off the cob

1/2 cup feta cheese (optional)

1/4 cup fresh mint, coarsely chopped

sea salt, pepper to taste

For vinaigrette

1 tbsp white balsamic vinegar

3 tbsp olive oil

Method

Thoroughly mix all the ingredients together in a large bowl

For the vinaigrette, in a separate bowl gradually whisk the olive oil into the vinegar. Whisk fast so the oil and vinegar don’t separate.

Written by

Blair is a Certified Strength and Conditioning Specialist (C.S.C.S) and Personal Trainer and has been training clients in New York City for over 8 years, with more than 10,000 sessions under his belt. He cares deeply about helping others reach their fitness goals, and is dedicated to teaching a lifestyle of health.